1 PKG (340 G) | CATELLI® GLUTEN FREE PENNE |
1/2 oz (15 g) | dried mixed wild mushrooms |
2 cups (500 mL) | hot, no added salt chicken or vegetable broth |
1 tbsp (15 mL) | olive oil |
4 cups (1 L) | chopped mixed fresh mushrooms |
3 | shallots, finely chopped |
3 | cloves garlic, minced |
3/4 tsp (4 mL) | salt |
1/2 tsp (2 mL) | each dried thyme leaves and pepper |
3 tbsp (45 mL) | balsamic vinegar |
1 tbsp (15 mL) | gluten free cornstarch |
5 cups (1.25 L) | baby spinach |
Try our new recipe for gluten free Penne with Wild Mushrooms & Spinach; a surefire way to please any crowd!
Tips:
1 | Hydrate dried mushrooms in hot broth for 20 minutes. Drain, reserving mushrooms and broth separately. Finely chop rehydrated mushrooms. |
2 | Cook penne according to package directions. Meanwhile, heat oil in a large, nonstick skillet set over medium heat. Add dried and fresh mushrooms, shallots, garlic, salt, thyme and pepper. Cook, stirring until browned and tender. |
3 | Stir reserved broth with balsamic and cornstarch until smooth; stir into skillet. Bring to a boil; reduce heat and simmer until thickened. Add hot cooked penne and spinach, tossing until spinach is wilted. Serve immediately. |
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